Guiness Beef Stew Recipe • A Tasty Comfort Food! | Club Foody

 

Here on the Canadian West Coast, our winters are not as harsh as the rest of the country. The average temperature is above freezing, and often it can reach the double digits, but by all means, it’s not balmy at all! Instead of snow, we get rain ☔. However, the humidity makes it feel cold, as if it were below 0ºC.
 
Like anyone living above the 49th parallel, we like our hot, hearty soups 🥣, stews, and casseroles! It can be a nice Split Pea & Ham Soup or Moroccan Harira that I just posted recently. For the casseroles, I like Shepherd’s Pie, Frankie’s Macaroni, Mexican Beef & Rice Skillet, Gnocchi Casserole, Pierogi Ruskie (Perogies), etc.
 
The stew category is another favorite 💖 one during the colder months of the year. I think of Curry Fish Stew, Brunswick, Texas Cowboy, Pork Stew with Meatballs, Coffee Beef, Chicken Stew, and others. Another one that I like making is my Guinness Beef Stew!
 
This one-pot dish is incredibly flavorful! Beef cubes along with vegetables, spices and herbs 🍃, are slowly cooked in a rich and robust gravy! This is an all-time favorite recipe to enjoy this season! It’s easy to make and a delicious, satisfying meal to have along with crusty bread!
 
The beef cubes are seasoned with salt and pepper. For the freshly ground mixed peppercorns, I generously season the meat with them – I love the peppery taste -, but I suggest to go easy on the salt 🧂 as the cubes will be cooked in bacon fat later. It’s simpler to add more later, but impossible to remove it.
 
The bacon 🥓 is added to a cold Dutch oven before the heat is turned on to medium-high. Starting in a cold pan allows the fat to render slowly, resulting in evenly cooked bacon. The meat is sautéed until almost crispy, and then scooped up into a bowl while searing the beef cubes.
 
The cubes take no time at all to brown. Still on medium-high heat, the meat 🐂 is quickly seared in batches before being transferred to a bowl. At that temperature, it takes less than 2 minutes, plus this is the perfect way to develop flavor. This chemical effect is called the “Maillard Reaction”.
 
When both bacon and beef are cooked, the rest is easy peasy. Veggies 🥕 are sautéed then coated with flour, creating a roux that will later act as a thickening agent. From there, the rest of the ingredients are added (except the cornstarch and parsley).
 
While blending the ingredients, it’s important to vigorously scrape the bottom of the pot to dislodge any browned bits also known as fond which brings a gorgeous richness to the Guinness Beef Stew. There will probably be some on the spoon 🥄 so simply put it back in the pot. The liquid will take care of dissolving it.
 
The stew is covered and simmered slowly for 1 hour and 45 minutes ⏰. When the time is up, it cooks for another 45 minutes with the lid off so the liquid can evaporate. During that time, skim off the fat floating on top and discard the sprigs of rosemary and bay leaves; they did what they were supposed to do and can now retire in the compost bin.
 
The last step is to thicken the gravy using a cornstarch slurry which I prefer over a flour slurry for a few reasons. It’s flavorless, it needs a smaller amount than its counterpart to thicken, it gives a beautiful, glossy finish to the sauce 😍, and the results are much quicker… 45 seconds to stir and it’s done!
 
Luscious and comforting, this Irish Guinness Beef Stew is perfect to make during the winter months! It’s a tasty one-pot recipe that will have you coming back for seconds. Served with crusty bread 🍞, this is an unpretentious, lovely meal to enjoy!
Bon Appétit! 🍽
 
Check out these other comforting recipes… 😀
– French Onion Dijon Pork Chops
– Chicken Scarpariello
– Lasagna Roll Ups
– Cod au Gratin
– Moroccan Kefta Tajine
– Easy Beef Egg Noodles
– Italian Poutine
– Lamb Keema
– Bunny Chow
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef

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